How to make tender crunchy chicken wings

Separate the drumette from the wingette (freeze the tips for your next chicken stock), pat dry and lay out in a clean container. Refrigerate to dry out overnight.

Rub a little duck fat (or olive oil) all over wings, place skin side up in a baking paper-lined roasting dish, sprinkle with sea salt flakes and freshly ground black pepper, then roast in a hot oven (210C) for 50-60 minutes until the wings are tender and the skin is crispy and golden.

For best results, the wings need to be cooked twice. You can fry them twice, once to cook and once to colour and crisp, or pre-cook by steaming or slow cooking them. You could also confit them in duck fat or olive oil for 1 hour in a slow oven (140C), drain and cool them before frying.

Fry wings in batches in hot oil until golden and crunchy.

Drain and serve hot, smothered or dipped in sauce. Each of the following sauces will do 12-18 wings.

Try these chicken wings with one of Warren's hot sauces. Get the recipes here.

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well. Be Well – Your recipe for life.